Smashed Cowboy Butter Burger Tacos with Spicy Dipping Sauce

Why You’ll Love This Recipe

I love this recipe because it brings together everything I crave—crispy edges, juicy meat, gooey cheese, and bold seasoning. The cowboy butter adds a garlicky, herby kick that makes the tortillas golden and flavorful. And the spicy dipping sauce? I could eat it with a spoon. These are easy enough to whip up on a weeknight but impressive enough for guests or game day. Once I made them, they instantly became a go-to favorite.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Burger Meat:

• 1½ lbs ground beef (80/20 for juiciness)

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ½ tsp onion powder

• ½ tsp chili powder

• ½ tsp salt

• ½ tsp black pepper

For the Cowboy Butter:

• 6 tbsp butter, melted

• 3 cloves garlic, finely grated

• 1 tbsp chopped parsley

• 1 tsp Dijon mustard

• ½ tsp smoked paprika

• ¼ tsp cayenne

• ½ tsp dried oregano

• ½ tsp flaky salt

For the Burger Tacos:

• 10–12 small flour tortillas

• 1½ cups shredded cheddar or American cheese

• Oil or butter for the skillet

• Shredded lettuce (optional)

• Thinly sliced pickles (optional)

• Diced onions (optional)

For the Spicy Dipping Sauce:

• ½ cup mayo

• 2 tbsp ketchup

• 1 tbsp hot sauce

• 1 tsp smoked paprika

• 1 tsp hot honey

• ½ tsp garlic powder

• 1 tsp lemon juice

Optional Add-Ons:

• Jalapeños

• Crushed tortilla chips for crunch

• Extra cowboy butter for brushing

• Sliced tomatoes

Directions

Season the Beef
I combine the ground beef in a bowl with smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. I roll it into 10–12 small meatballs—one for each tortilla.

Smash the Burger Tacos
I heat a skillet or griddle over medium-high and add a light coating of oil. I place one tortilla on the hot surface, then center a meatball on top. Using a heavy spatula or burger press, I smash the meatball firmly so it spreads across most of the tortilla.
I cook it for 2–3 minutes until the beef browns and the tortilla starts to crisp underneath. Then I flip the entire taco—now the beef side is down and the tortilla is on top.
I sprinkle shredded cheese directly onto the cooked beef, letting it melt as the other side crisps. I brush the tortilla side with cowboy butter for even more flavor. I cook another 2–3 minutes, until everything is sizzling and golden. I repeat this process with all the tacos.

Make the Spicy Dipping Sauce
While the tacos cook, I whisk together mayo, ketchup, hot sauce, smoked paprika, hot honey, garlic powder, and lemon juice until smooth and creamy.

Serve
I pile the tacos high on a platter, topping them with lettuce, pickles, or diced onions when I want some crunch. I brush them lightly with more cowboy butter before serving and bring the spicy dipping sauce on the side. The result? Crispy edges, juicy centers, and a spicy, buttery explosion in every bite.

Servings and timing

This recipe makes 10–12 taco-style burgers. It takes about 10 minutes to prep and 15 minutes to cook, so I have them ready in 25 minutes total. Each taco is around 430 calories, making them hearty enough to serve as a full meal.

Variations

Sometimes I use ground turkey or plant-based beef for a lighter or vegetarian version. I’ve also swapped in pepper jack cheese for more heat or added crispy bacon bits into the meat mix for even more flavor. For extra crunch, I’ve sprinkled crushed tortilla chips inside after cooking. If I want it extra spicy, I double the hot honey or add jalapeños to the beef mix.

Storage/Reheating

These tacos are best fresh, but I do store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I place them in a skillet over medium heat for a few minutes on each side to bring back the crispiness. I avoid the microwave if I want the tortillas to stay crispy.

FAQs

Do I have to use 80/20 beef?

I prefer 80/20 for the juiciness, but leaner beef works too—it just might be slightly less rich. I sometimes add a little extra butter or cheese to make up for it.

Can I make the cowboy butter in advance?

Yes, I often mix it ahead of time and store it in the fridge. It melts perfectly when I’m ready to brush it on the tacos.

What tortillas work best?

I use small flour tortillas because they crisp well and hold their shape. Corn tortillas don’t smash as well and tend to break.

Is the dipping sauce very spicy?

It has a medium heat level. I adjust the hot sauce and hot honey to make it milder or hotter based on who I’m serving.

Can I grill these instead of using a skillet?

I’ve tried it on a flat-top grill or griddle and it works great. A traditional grill is tricky because of the smashed format and loose toppings.

Conclusion

Smashed Cowboy Butter Burger Tacos are a bold, flavor-packed twist on two classic comfort foods—burgers and tacos. With crispy tortillas, juicy beef, melted cheese, and that spicy dipping sauce on the side, it’s hard not to love every single bite. Whether I’m making them for friends or just satisfying my own craving, they always deliver serious flavor and serious fun.

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